Maharashtra's Three Major Food Regions

PAPLETCHI AMTI (Serves 6)
I n g r e d i e n t s :

~ 8 curry leaves
~ 4 pieces raw mango, skin removed
  (alternately, 5 kokums or 1 tsp tamarind pulp)
~ 2 onions, chopped finely
~ 2 green chillies, chopped
~ 2 pomphrets, cleaned and sliced
~ 4 cups thick coconut milk
~ 2 tbsps coriander seeds
~ 2 tbsps oil
~ 1 tbsp chilli powder
~ 1 tbsp coriander leaves, chopped
~ 1 tsp garlic paste
~ 1/2 tsp ginger paste
~ 1/2 tsp turmeric powder
~ salt to taste

Apply half the turmeric powder, half the ginger-garlic paste and salt to the fish, and marinate for 1 hour.

While the fish is being marinated, grind the coriander seeds, chilli powder, turmeric powder and the remaining     ginger ~ paste to a finely ground masala. Reserve.

Heat oil and add the curry leaves and green chillies. Then add onions. Stir fry till golden. Add fish and cook till     done, adding ground masala mixed with 2 tbsps of water.

When the fish is done, add mango pieces or kokums or tamarind paste. Lastly add thick coconut milk, and salt     as needed. Simmer, boiling only once, without breaking the pieces.

Garnish with coriander leaves and serve with rice and pickle.

   P.S. To extract 4 cups thick coconut milk, grate the kernels of 1 1/2 coconuts and      liquidise the gratings with     a little water at a time till 4 cups of milk is obtained.


BHAJANICHI VATANA AMTI (Serves 6)
I n g r e d i e n t s :

~ 8 cloves
~ 8 peppercorns
~ 3 tomatoes, chopped finely
~ 3 kokums
~ 2 large onions, sliced
~ 1 large onion, chopped finely
~ 2 cups grated fresh coconut
~ 1 1/2 cups black peas, sprouted, cooked
~ 1 cup coriander leaves, chopped
~ 3 tbsps oil
~ 2 tbsps coriander seeds
~ 1 1/2 tbsp chilli powder
~ 1 tsp garam masala powder
~ 1/2 tsp turmeric powder
~ 1/2 tsp cumin seeds
~ salt to taste

Heat 1 tsp oil and add peppercorns, cloves and coriander seeds. When they pop, add sliced onion. Brown. Add     coconut gratings and brown the whole lot. Cool and grind to a fine paste, adding a little water as needed.     Reserve.

Heat remaining oil and add cumin seeds. When they crackle, add the chopped onion. Brown. Add tomatoes,     sprouted peas and all the spice powders. Add salt and boil, mashing a few peas with the back of the ladle.

Add ground paste and sufficient water to make enough gravy. Add the kokums, stir and boil once.

Garnish with coriander leaves and serve with puris made of rice flour, or with rotis and onion slices.


VARHADI ALOO BHAT (Serves 6)
I n g r e d i e n t s :

~ 5 green chillies, chopped
~ 5 cm ginger
~ 2 pieces cinnamon
~ 4 large potatoes, cubed
~ 1 1/2 cups rice, washed
~ 3/4 cup yoghurt
~ 1/2 cup coriander leaves, chopped
~ 1/4 cup dry coconut (copra), grated
~ 3 tsp coriander seeds
~ 1/4 turmeric
~ salt to taste
~ oil for frying

Fry potatoes and cashewnuts separately. Reserve.

Grind green chillies, ginger, cinnamon, coriander seeds and turmeric.

Heat 2 tbsps oil and fry the ground paste. Add fried potatoes and yoghurt. Add     rice and stir fry.

Add 3 cups water, salt and cook the rice. Add fried cashewnuts.

Garnish with dry grated coconut and coriander leaves, and serve hot.


Scintillating Cities : Superb Feasts

PAV BHAJI (Serves 6)
I n g r e d i e n t s :

~ 12 small loaves of bread (pav)
~ 6 lemon wedges
~ 3 tomatoes
~ 2 potatoes, boiled, peeled, minced
~ 2 onions, minced
~ 2 green chillies, minced
~ 1 onion, sliced
~ 100 gms butter
~ 2 cups mixed carrot, French bean,
  cauliflower, and peas, all cut finely
~ 1 cup coriander leaves
~ 2 tsps chilli powder
~ 1 tsp ginger- garlic paste
~ 1 tsp garam masala
~ 1 tsp cumin seeds
~ 1/2 tsp turmeric powder
~ salt and sugar to taste

Heat half the butter in a frying pan and add cumin seeds and green chillies. Brown and add minced onions,     ginger-garlic paste, all vegetables, tomatoes and potatoes. Cook till very soft, constantly stirring, and adding     water and mashing from time to time.

When almost cooked and well mashed, add some more butter, chilli powder, garam masala, salt and sugar.     Mix well. Reserve this bhaji.

Slit the bread horizontally into two portions joined to each other along one long edge. Smear with remaining     butter and grill or fry on a griddle on both sides.

Garnish bhaji with coriander leaves and serve with hot pav with lemon wedges and onion slices.


KOTHIMBIR VADI (Serves 6)
I n g r e d i e n t s :

~ 3 cups coriander leaves, chopped
~ 1 cup wheat flour (aata), sieved
~ 1 cup gram flour (besan), sieved
~ 1/2 cup peanuts, coarsely pounded
~ 2 tbsps white sesame seeds (til)
~ 1 tsp chilli powder
~ 1 tsp sugar
~ 1 tsp ginger-garlic paste
~ 1/2 tsp garam masala
~ 1/2 tsp turmeric powder
~ 1/4 tsp soda bicarb
~ oil as needed
~ salt to taste

Mix flours, sesame seeds, coriander leaves, peanut powder, chilli powder, turmeric powder, garam masala,     soda bicarb, ginger-garlic paste, sugar and salt. Add water and make a thick paste.

Heat 2 tbsps oil and add to the paste.

Grease a deep platter and spread the paste evenly. Steam for 15 minutes in an idli steamer or pressure cooker,     without using the weight. Remove and cool. Cut into diamond shaped pieces.

Heat oil and deep fry these pieces.

Serve hot with green chutney.


KOLHAPURI MUTTON RASSA (Serves 6)
I n g r e d i e n t s :

~ 8 cloves
~ 8 peppercorns
~ 6 red chillies
~ 4 large potatoes, peeled, halved
~ 3 tomatoes
~ 2 large onions, chopped
~ 1/2 coconut, grated
~ 1/2 kg mutton, cleaned, cubed
~ 1 cup oil
~ 1 cup coriander leaves
~ 1 tbsp gingergarlic paste
~ 1 tsp turmeric powder
~ 1 tsp poppy seeds (khas khas)
~ 1 tsp coriander seeds
~ 1 tsp aniseeds (saunf)
~ salt to taste

Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and reserve for 1 hour.

Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown.     Add onion and brown. Add coconut, tomatoes and brown. Cool. Grind to a paste and reserve.

Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till brown. Add masala paste and     salt. Add water if needed and pressure cook till meat is soft. Remove from the cooker into a serving pot.

Garnish with coriander leaves and serve with chapaties.


NAWABI BIRYANI (Serves 6 )
I n g r e d i e n t s :

~ 10 peppercorns
~ 8 cloves
~ 8 sprigs mint, leaves only
~ 5 cardamoms
~ 4 onions, sliced
~ 1 kg chicken, skinned, cut into serving pieces
~ 1 1/2 cups long grained rice, soaked in water for 1/2 hour, washed
~ 2 cups yoghurt
~ 1 cup clarified butter (ghee)
~ 1 cup coriander leaves, chopped
~ 1 cup milk
~ 1/2 cup almonds, blanched, halved
~ 3 tbsp ginger-garlic paste
~ 2 tsps chilli powder
~ 1 tsp garam masala powder
~ 1 tsp mixed cumin seeds and shahjeera
~ 1 tsp turmeric powder
~ 1/2 tsp saffron
~ salt to taste

Mix ginger-garlic paste, salt and yoghurt. Apply to chicken pieces and leave for 1 hour to marinate.

Heat 1/2 cup ghee and add cumin seeds and shahjeera, cloves, cardamoms, peppercorn and almonds. Add     chicken, turmeric, chilli powder, garam masala powder, and 1/2 cup water. Cook till chicken is tender. Add     coriander and mint leaves. Reserve.

Heat 1/4 cup ghee in a pressure cooker and add rice. Fry till golden brown. Add 3 cups water and pressure cook     till the rice is done but not soft.

Heat remaining 1/4 cup ghee and fry onion slices till brown and crisp. Drain and     reserve.

In a large pan, put a layer of rice. Top with a few fried onion slices and saffron strands. Add a layer of chicken.     Repeat till all rice and chicken pieces are over. Cover tightly and finish cooking in an oven or by placing the     pan on a hot griddle till each grain of rice is fluffy and the biryani is aromatic.

Serve hot.


MANIK PAINJAN (Serves 6 )
I n g r e d i e n t s :

~ 1 onion, grated
~ 1 1/2 cups wheat flour (aata), sieved
~ 1/2 cup gram flour (besan)
~ 1/2 cup coriander leaves
~ 2 tsp chana dal, soaked in water for
  2 hours
~ 1 tsp ginger-garlic paste
~ 1 tsp chilli powder
~ 1 tsp garam masala powder
~ 1/2 tsp turmeric powder
~ oil for frying
~ salt to taste

Mix both flours, all powdered spices, ginger-garlic paste, onion, coriander leaves  and salt. Knead into a stiff     dough, adding water as needed and a little oil. Make 12 equal-sized balls.

Lightly oil the palms and pat each ball into a 10 cms disc, spreading a little chana dal on each side while     patting, so that the dal sticks to both sides of the discs.

Heat oil and fry each disc till golden.

When all discs are ready, serve hot with tomato sauce or any chutney.


Naivedya: Food for the Gods

SATYANARAYAN PUJA SHEERA (Serves 20)
I n g r e d i e n t s :


~ 5 bananas, chopped
~ 1 1/4 cups semolina (rava or sooji)
~ 1 1/4 cups sugar
~ 1 1/4 cups clarified butter (ghee)
~ 1 1/4 cups milk
~ 2 tbsp raisins, soaked in water for 2 hours
~ 1/2 tsp cardamom powder

Roast rava in the ghee till aromatic.

Heat milk and lower the flame. Add roasted rava, chopped bananas, sugar and blend
   well.

Add raisins and cardamom powder


UKADICHE MODAK (Makes 20)
I n g r e d i e n t s :

Boil 2 1/2 cups of water. Add salt, oil and slowly stir in the rice flour so that no lumps are left. Cook while     continuing to stir till the dough turns thick. Remove the dough from the fire and reserve.

Heat jaggery in 2 cups of water to make a thick syrup. Test its consistency by putting a drop in cold water -it     should remain firm. When this consistency is reached, add the coconut gratings and cook on a low flame,     stirring till the mixture is thick. Add cardamom powder and cook till the mixture is almost dry. Cool.

Divide the rice dough in 20 equal portions. Take one portion in the centre of an oiled palm and flatten with the     thumb of the other hand to form a round disc about the size of the palm. Place a small portion of the jaggery     -coconut mixture in the centre of the disc, lift the edges of the disc and, by making small pleats,cover the     mixture from all sides. Close the top of this modak by pressing the ends of the pleats carefully together. Make     all the 20 raw modaks in this fashion.

Put a little water in a pressure cooker. Place the raw modaks carefully on a piece of muslin over the perforated     plate above the water level without breaking them, and steam-cook in batches without putting the weight on     the lid of the cooker.

Serve hot with a spoon of melted clarified butter (ghee) poured on each modak.


Festivals special to Maharashtra

DOODHACHI KHEER (Janmashtami) Serves 6
I n g r e d i e n t s :

~ 5 cups milk
~ 1/2 cup long-grained rice
~ 2 tbsp almond powder
~ 1 tsp cardamom powder
~ A pinch of saffron
~ 1 tin condensed milk
~ sugar to taste

Cook rice in a pressure pan with enough water, till soft. Drain and mash.

Heat milk to a thick and creamy consistency. Add condensed milk, mashed rice, sugar, almond powder,     cardamom powder and saffron. Cook till creamy.

Serve hot with puris.


KARANJI (Ganesh Chaturthi and Diwali) Makes 20
I n g r e d i e n t s :

~ 2 cups chana dal, soaked in water for 4 hours
~ 2 cups jaggery ~ 2 cups refined flour (maida)
~ 3 tbsps oil
~ 1 tsp cardamom powder
~ 3/4 tsp turmeric powder

Drain and cook chana dal in a pressure cooker till soft. Drain out excess water till the dal is absolutely dry. Add     jaggery and cook further till blended and mash into a soft paste. Grind if some are still whole. Add cardamom     powder and mix well. Form 20 balls of equal size and reserve.

Mix refined flour (maida), oil, water and turmeric powder. Make a very soft, sticky dough. Divide into 20 equal     portions.

With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of     chanajaggery paste in the centre and fold the disc from all sides to cover the paste completely.

On a well-floured board, preferably over a sheet of clean transparent plastic, gently roll out each poli to a 12 to     14 cms disc.

Roast each poli on a hot, dry girdle with no oil or ghee. Roast both sides till well done and aromatic. Fold over     each roasted poli and stack.

Serve warm with clarified butter or a bowl of milk.


SPROUTED CHANA USAL (Gudi Padwa) (Serves 8)
I n g r e d i e n t s :

~ 8 curry leaves
~ 4 green chillies, chopped
~ 2 cups red chana, soaked for one night, drained and wrapped in a piece of muslin cloth till well sprouted
~ 2 cups cashewnuts, soaked in water for 2 hours
~ 1 cup grated coconut
~ 1/2 cup coriander leaves, chopped
~ 3 tbsp oil
~ 1/2 tsp mustard seeds
~ 1/2 tsp cumin seeds
~ 1/2 tsp turmeric powder
~ 1/4 tsp asafoetida
~ salt and sugar to taste

Clean and pressure cook sprouted chana till soft but whole. Boil cashewnuts till soft. Drain both and reserve.

Heat oil in a pan. Add cumin and mustard seeds. When they pop, add green chillies, curry leaves, asafoetida     and turmeric powder. Stir fry.

Add chana, cashewnuts and a little water. Add salt and a pinch of sugar to give a sweet touch. Mix well and     cook

Garnish with grated coconut and chopped coriander leaves.

Serve hot.



A Maharashtrian wedding feast. Magnificent sweets
JALEBI (Serves 6)
I n g r e d i a n t s :

~ 3 cups sugar
~ 2 cups refined flour (maida)
~ 1 tbsp lemon juice
~ 1 tsp cardamom powder
~ 1/2 tsp orange or yellow edible colour
~ 1/2 tsp saffron, crushed
~ clarified butter (ghee) as needed

Mix refined flour and enough water to make a sticky batter of pouring consistency. Beat well to break lumps, if     any, and leave covered for 24 hours.

Heat sugar with 3 cups of water to make a sticky syrup of one- thread consistency. Add lemon juice. Remove     the foam from the top of the syrup with a wire sieve or spoon. Add saffron, cardamom powder, colour and     reserve.

Beat the overnight batter and keep aside. Heat 3 cups of clarified butter (ghee) in a wide pan. When the ghee is     almost smoking, lower the flame. Put the beaten batter in a coconut half-shell with a small hole in it, and pour     into the hot ghee in a circular motion making four or five circles for each jalebi. Fry till just crisp and turn over.     Remove with a slotted spoon, draining out all the ghee and place in the syrup.

After five minutes of soaking, remove each jalebi from the syrup and arrange on a platter.

Serve warm.


SHRIKHAND (Serves 4)
I n g r e d i a n t s :

~ 2 cups sour yoghurt
~ 2 cups fresh yoghurt
~ 3 1/2 cups ground sugar
~ 4 tbsp sliced almonds and pistachios
~ 1 tsp cardamom and nutmeg powders
~ 1/2 tsp saffron
~ 1/4 tsp edible yellow colour

Mix both yoghurts and hang up in a piece of muslin. Drain out all liquid.

Holding a fine cloth over a bowl, rub the hardened yoghurt or chakka through it,     adding sugar alternately.

When the mixture is ready, add all the other ingredients.

Mix well, chill and serve with hot puris.


MOTICHUR LADOO (Serves 6)
I n g r e d i a n t s :

~ 2 cups gram flour (besan)
~ 2 cups clarified butter (ghee)
~ 3/4 cups sugar
~ 2 tbsps almonds, finely chopped
~ 1/2 tsp cardamom powder
~ 1/4 tsp edible saffron colour

Mix gram flour with just enough water to make a thick batter. Add colour.

Heat clarified butter (ghee). Through a sieve, gently place batter drops into the hot ghee. Fry till pink and drain     out. Continue till all batter is used. Reserve the fried drops as boondis.

Heat sugar with 3/4 cup water and make a sticky syrup of one- thread consistency. Add fried boondis, almonds,     cardamom powder and mix well.

While still warm, shape the syrup-coated boondis into round ladoos, and leave till dry.


BASUNDI (Serves 6)
I n g r e d i a n t s :

~ 2 litres milk
~ 2 tbsps charoli, pounded roughly
~ 2 tbsps almonds, blanched and sliced
~ 1 tsp cardamom powder
~ 1 tin sweetened condensed milk; extra sugar if needed

Boil milk till it is thick. Add sugar, condensed milk and simmer for another 10 to 15     minutes.

Add almonds, charoli and cardamom powder. Refrigerate.

Serve chilled with hot puris.


EATING ON A FARM -A ROBUST CUISINE
VANGI BHAREET (Serves 6)
I n g r e d i e n t s :

~ 3 onions, chopped finely
~ 3 green chillies, minced
~ 2 large brinjals
~ 3 cups yoghurt, beaten
~ 1/2 cup coriander leaves, chopped
~ 1/2 cup grated coconut
~ 1 tsp ginger, shredded
~ salt and sugar to taste

Roast brinjals. Remove skin and stem. Mash well. Add onion, ginger, chillies, half the coriander, half the coconut, yoghurt, sugar and salt. Blend and chill.

Garnish with remaining coriander and coconut, and serve chilled with bhakris or rotis.

Alternatively:

Delete the coconut and yoghurt from the recipe above. Fry the chillies, onion and ginger in 2 tbsps hot oil. Add     mashed brinjal, salt and sugar. Stir till blended.

Garnish with coriander leaves and serve hot with bhakris or rotis.

Alternately:

Add 2 finely chopped tomatoes and 1 tsp chilli powder to the first recipe above. Fry onions, green chillies and     ginger in 2 tbsps hot oil. Add tomatoes, chilli powder, mashed brinjal and blend.

Garnish with coriander leaves and serve with bhakris or rotis.

   General: To all these varieties of Bhareet, boiled green peas, roasted and pounded peanuts or pieces of     cashewnuts can be added as variations.


BHARLI VANGI -1 (Serves 6)
I n g r e g i e n t s :

~ 20 cashewnuts, broken
~ 8 round brinjals, stems trimmed, each slit lengthwise into 4 pieces joined together     at the stem
~ 6 cloves
~ 6 peppercorns
~ 3 potatoes, peeled, quartered
~ 3 onions, sliced
~ 2 onions, chopped finely
~ 1 cup grated coconut
~ 1 cup coriander leaves, chopped
~ 5 tbsps oil
~ 1 1/2 tbsps coriander seeds
~ 1 tsp chilli powder
~ 1 tsp garam masala powder
~ 1 tsp tamarind pulp
~ 1 tsp sugar
~ 1/2 tsp turmeric powder
~ salt to taste

Heat 1 tbsp oil and add cloves, peppercorns, coriander seeds. Brown. Add sliced onion. Brown. Add coconut.     Brown. Cool and grind to a fine paste.

To this paste, add all powders, tamarind pulp, cashewnuts, chopped onion, sugar  and salt. Stuff this mixture     into the cuts of the brinjals and mix the potatoes with  the remaining mixture.

Heat remaining oil in a pressure pan. Arrange brinjals and potatoes around, add 1 scup water and cook under     pressure for five to seven minutes.

Transfer to a serving bowl and garnish with coriander leaves.

Serve hot with fresh bhakris and butter.


BHARLI VANGI -2 (Serves 6)
I n g r e g i e n t s :

Use the same method as in Bharli Vangi -1, but make the stuffing thus:

~ 1 cup roasted peanuts, pounded coarsely
~ 2 tbsps roasted sesame seeds, pounded
~ 2 tbsps jaggery
~ 2 tsps chilli powder
~ 1 tsp garam masala powder
~ 1 tsp tamarind pulp
~ 1/2 tsp turmeric powder
~ salt to taste

Mix all these ingredients and stuff the brinjals. Follow the same cooking method     as in Bharli Vangi-1.


VATANA USAL (Serves 6)
I n g r e g i e n t s :

~ 5 cups tender peas, boiled in an open vessel
~ 3 green chillies, minced
~ 1 cup grated coconut
~ 1 cup coriander leaves, chopped
~ 2 tbsps oil
~ 1/2 tsp cumin seeds
~ salt and sugar to taste

Heat oil and add cumin seeds. When the seeds pop, add green chillies and peas. Stir, adding salt and sugar, till     dry.

Sprinkle with coconut and coriander.

Serve with slices of lemon.

ZUNKA
I n g r e g i e n t s :

~ 5 curry leaves
~ 3 green chillies
~ 2 onions, finely chopped
~ 2 tomatoes, chopped (or 1 tsp
   tamarind pulp)
~ 2 flakes garlic, finely chopped
~ 3 cups gram flour (besan)
~ 4 tbsps oil
~ 3 tbsps coriander leaves
~ 1/2 tsp chilli powder
~ 1/2 tsp turmeric powder
~ 1/2 tsp mustard seeds
~ 1/2 tsp cumin seeds
~ salt to taste

Dry roast the besan in a pan till pink. Reserve.

Heat oil in a kadhai and add mustard seeds and cumin seeds. When they pop, add green chillies, curry leaves,     garlic and onions. Fry till golden. Add tomatoes (or tamarind). Lastly add the besan, chilli and turmeric     powders, salt and a little water. Stir, with no lumps, till brown and fragrant.

Garnish with coriander leaves and serve with bhakris.

   P.S. Cooked drumsticks, methi leaves, or other suitable vegetables may be added to zunka, if desired.

A Plentitude of Fruit:
STRAWBERRY-APPLE TART (Serves 8)
I n g r e d i e n t s :

~ 2 cups refined flour (maida)
~ 1 cup butter ~ 1/2 cup sugar

For Filling:
I n g r e d i e n t s :

~ 3 cups apples, peeled and sliced
~ 2 cups strawberries, sliced
~ 1/4 cup strawberry jelly
~ 1/4 cup sugar
~ 2 tbsps lemon juice

Mix flour and 1/2 cup sugar together, adding butter little by little till the mixture gets a texture of breadcrumbs.     Add water as needed and knead to form a soft dough.

Grease two shallow 25 cms x 10 cms aluminium pans and line with the dough,  crimping the edges into a     design of pleats. Refrigerate for 15 minutes.

Bake in moderately hot oven (180° C) for 20 minutes or till pastry is slightly golden.

Filling:

Stir apples with sugar and lemon juice. Arrange overlapping slices in baked pastry shell and bake further until     the apples are tender. Cool and arrange strawberries on top. Warm jelly and pour over strawberries.

Serve slices with cream.


MANGO TRIFFLE
I n g r e d i e n t s :

~ 12 cherries, chopped
~ 4 ripe mangoes, peeled, cubed
   (alternately, use tinned mangoes)
~ 1 kg sponge cake
~ 1 1/2 cups thick cream, beaten
~ vanilla essence

Squeeze skins of fresh mangoes, if used, in 1/4 cup water to extract leftover mango juice and also add a drop     of vanilla essence to the water. Reserve.

Cut sponge cake in fingers and arrange in a dish. Sprinkle vanilla water over the cake and reserve for 15     minutes.

Cover the cake with mango pieces and pour the cream over the top. Decorate     with cherries and chill.

Serve chilled.


ORANGE-CARDAMOM CAKE Makes 1 cake
I n g r e d i e n t s :

~ 5 eggs, separated
~ 2 cups refined flour (maida), sieved
~ 1 1/4 cups sugar
~ 1 cup butter
~ 2 tbsps fresh undiluted orange juice
~ 1 tbsp grated orange rind
~ 1 tsp cardamom powder
~ 1 tsp vanilla essence

Beat butter and sugar in a large bowl until fluffy. Add egg yokes one at a time, and beat well after each     addition. Beat in orange juice, rind and vanilla essence.

Mix flour and cardamom powder, and stir into the batter.

In another bowl, beat egg whites until stiff. Stir about one- fourth into the batter, then fold in remaining whites.

Grease a loaf pan and put in the batter. Spread evenly and bake in a moderate oven (160° C) for 1 1/4 hours or      till done. Cool the pan for 15 minutes and then turn out the cake.

Slice and serve with orange-flavoured custard, if desired.

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